By Cristina Colli

I don’t know about you, but I cannot resist the combination of lemon, blueberries and almonds, so I had to create a recipe that involved these three ingredients. This cake is deliciously  fruity and tangy, and moist and dense. You can serve it plain, dusted with icing sugar, or iced with a thick lemon glaze; whichever way you choose, it won’t disappoint you. Enjoy!

Tips & Notes I used Doves Farm Gluten Free Plain White Flour; I’m very happy with this flour mix and I plan on using it for most of my baking in future; the mix requires more liquid than normal flour, so if you’re not concerned with this recipe being gluten free and want to use plain (all purpose) standard flour, I suggest you increase the flour to 110... More...